Got a Hankering to smoke some Beef however

DavidEHickey · 05-01-2008, 02:05 PM

Haven't really smoked much beef, and was in the store today and saw they had a sale on whole Top sirloins. Are these smokeable? Or will it turn into show leather? Any Advice, Tips or recipes would be appreciated.

PS. I've tried to post this about 5 times it keeps telling me my post is too small and I have to post at least 4 characters. So if this ends up on her 5 times I apologize but sumpin ain't working right

Puppyboy · 05-01-2008, 03:12 PM

If it is meat, it can be smoked.

jestridge · 05-01-2008, 07:00 PM

Each fall I smoke bottom and top round also smoke sirloin. It wonderfuf smoke. I usually take it up to 180. Wrap it last few hours. Make aujus an pour over it. Inject it with apple juice mix with onion soup mix. rub it with your favorite rub

Smokin Gator · 05-01-2008, 07:07 PM

I did a sirloin roast last year and it was wonderful. I only took it to 140 and then let it rest. It was a perfect medium rare from end to end.

OSD · 05-01-2008, 09:34 PM

They smoke great. I like mine rare, so I usually take it to 120* internal then wrap it in foil and let it rest for about 1 hour then slice real thin.

SoEzzy · 05-02-2008, 09:57 AM

I take them to 135 F internal...but if my wife is reading this I always take them to 150 F internal, honestly dear!

Nitrofly · 05-02-2008, 10:20 AM

I'm planning on smoking a Prime Rib Roast
for the Wife's Bday.. Shh don't tell her

what temp would you take a prime rib roast to

toys4dlr · 05-02-2008, 11:41 AM

For the rib roast, I like rare to med rare, so I never take past 125, pull and rest in the Cambro. It will gain 5-10 degrees resting. The ends should be more done than the middle, so if you have people that like it more well done, they should be happy.

For Christmas I dry aged a full rib roast, cut in half to have one half on Xmas and the other for New Years.

the first half I cooked on the Stump's at 325 and took it to 125, foil tent and into the Cambro for about an hour (to allow time for the sides for dinner). It was very tasty.

However, the second half I did the next week. I cooked again on the Stump's but at 225 for a longer duration. Because I wanted a nap.

I still took off at 125 and for some reason it was better than the first half. Maybe the extra week dry aging made it more tender, but it was better. My dad was out visiting and still raves about it.

Either way, you can't go wrong.

ComputerMike · 05-02-2008, 12:39 PM

I cook mine to 170 and I cook it on a grill right under a pork butt. Self basting.

05-01-2008, 02:05 PM	#1
DavidEHickey Full Fledged Farker Join Date: 04-22-08 Location: Wilmington, Ohio	Got a Hankering to smoke some Beef however Haven't really smoked much beef, and was in the store today and saw they had a sale on whole Top sirloins. Are these smokeable? Or will it turn into show leather? Any Advice, Tips or recipes would be appreciated. PS. I've tried to post this about 5 times it keeps telling me my post is too small and I have to post at least 4 characters. So if this ends up on her 5 times I apologize but sumpin ain't working right

05-01-2008, 03:12 PM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	If it is meat, it can be smoked. __________________ www.facebook.com/BarkinDawgsBBQCatering

05-01-2008, 07:07 PM	#4
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I did a sirloin roast last year and it was wonderful. I only took it to 140 and then let it rest. It was a perfect medium rare from end to end. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

05-01-2008, 09:34 PM	#5
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	They smoke great. I like mine rare, so I usually take it to 120* internal then wrap it in foil and let it rest for about 1 hour then slice real thin. __________________ Jim

05-02-2008, 09:57 AM	#6
SoEzzy Full Fledged Farker Join Date: 12-02-06 Location: SLC, UT	I take them to 135 F internal...but if my wife is reading this I always take them to 150 F internal, honestly dear! __________________ "There is no such thing as a little garlic." A.Baer

05-01-2008, 07:00 PM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Each fall I smoke bottom and top round also smoke sirloin. It wonderfuf smoke. I usually take it up to 180. Wrap it last few hours. Make aujus an pour over it. Inject it with apple juice mix with onion soup mix. rub it with your favorite rub

05-02-2008, 10:20 AM	#7
Nitrofly is one Smokin' Farker Join Date: 09-27-06 Location: Worcester mass	I'm planning on smoking a Prime Rib Roast for the Wife's Bday.. Shh don't tell her what temp would you take a prime rib roast to __________________ Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe.

05-02-2008, 11:41 AM	#8
toys4dlr is one Smokin' Farker Join Date: 08-02-07 Location: Phoenix, AZ Name/Nickname : David	For the rib roast, I like rare to med rare, so I never take past 125, pull and rest in the Cambro. It will gain 5-10 degrees resting. The ends should be more done than the middle, so if you have people that like it more well done, they should be happy. For Christmas I dry aged a full rib roast, cut in half to have one half on Xmas and the other for New Years. the first half I cooked on the Stump's at 325 and took it to 125, foil tent and into the Cambro for about an hour (to allow time for the sides for dinner). It was very tasty. However, the second half I did the next week. I cooked again on the Stump's but at 225 for a longer duration. Because I wanted a nap. I still took off at 125 and for some reason it was better than the first half. Maybe the extra week dry aging made it more tender, but it was better. My dad was out visiting and still raves about it. Either way, you can't go wrong. __________________ Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg

05-02-2008, 12:39 PM	#9
ComputerMike Take a breath! Join Date: 04-28-08 Location: Carvel, AB Canada	Brisket under butts I cook mine to 170 and I cook it on a grill right under a pork butt. Self basting. __________________ UDS Stumps Clone